Cranberry + Gingerbread Coconut Butter Cups

Cranberry + Gingerbread Coconut Butter Cups


1 C melted coconut butter
¼ C cranberry sauce
2 T Gingerbread Pecan Butter


Line a muffin tin with paper muffin liners. Set aside.

Melt the coconut butter by placing it in a glass jar or bowl (canning jars like Ball Jars work very well for this). Partially submerge the glass container in a pan of warm to hot water. Take care to test the water temp first to make sure it's not too hot for safety.

Let the coconut butter slowly warm. You can stir it and break it up to melt it faster. You can add a little coconut oil if you feel the melted coconut butter is too thick.

Spread enough melted coconut butter in the bottom of each muffin liner to fully coat the bottom. You may also spread a small amount up the sides if you'd like to fully encase the filling.

Put the muffin tin in the freezer to harden quickly.

When the coconut butter is hardened (it shouldn't take long), remove muffin tin and now fill each with desired amount of Gingerbread Pecan Butter and cranberry sauce.

Flatten the filling and spread as much as possible with a spoon or your clean fingers.

Spoon melted coconut butter over the nut butter and cranberry sauce, forming the top of the coconut butter cup.

Place back in refrigerator to harden.

Once hardened, you can stack them and store them in a resealable container in the refrigerator.

Remove the individual coconut butter cups from the fridge or freezer a few minutes before you eat them so the coconut butter has a chance to soften slightly. You'll enjoy the experience so much more!